Tuesday, July 15, 2014

Mango Payasam/Mango Kheer

Vermicelli - 3 tbspns
Milk - 3 cups(1 cup = 250 ml)
Condensed milk - 1/4 cup
Sugar* - 3 tbspns
Mango Pulp - 1 cup
Ghee - 2-3 tsps
Raisin - 7 Nos
Cashews - 7 Nos
Cardamom Powder - 1/4 tsp
Fresh Mango - 1/4 cup, chopped(optional)

*Add more depending upon the sweetness of the mango

In a pan heat a tsp of ghee and fry the vermicelli till it is lightly golden. Then add the milk to it and let it simmer till the vermicelli is cooked. Then add the sugar and condensed milk and bring it to boil and let it simmer for few minutes. Then add the powdered cardamom mix well and turn off the heat. 
Then let it cool completely, then add the mango pulp and mix well. 
Fry cashews and raisins in the ghee and then mix with this and also add the diced mangoes and mix well and serve. Add more milk to dilute the payasam if its thickened.
It tastes best when served cold.

Wednesday, July 9, 2014

Mint Pulao/Pudhina Pulao/Mint Rice

Basmati Rice - 3 cups, cooked
Mint – ½ cup 
Green chilies – 2 
Ginger – ¼ inch piece 
Garlic cloves – 2 
Oil – 1 ½ tbspns 
Cashews – 1 tablespoon, broken 
Onion - ½ cup, sliced + 1/2 cup for caramelizing 
Bay leaf – 1 
Cinnamon stick – ½ inch piece 
Cumin seeds – ½ tsp
Salt – to taste 

Wash and grind the mint leaves with green chilies, ginger and garlic to a fine paste adding very little water. Keep it separate.
Heat the oil in a pan on medium heat. Once hot add the cashews and fry it till it gets golden brown. Remove and keep it separate.
Now add 1/2 cup of sliced onions in the same oil and fry it till it gets caramelized and golden brown. Keep it aside.
Now in the same oil, add bay leaf and cinnamon stick. Let it cook for few seconds till you get a nice aroma. Then add cumin seeds, let them sizzle. Then add ½ cup of sliced onion. Saute till the onions turn translucent. Then add mint paste and salt.  Let it cook till all the moisture in the mixture evaporates(approximately 2 minutes). Add the cooked rice and mix it gently. Garnish with cashews and fried onions and serve with raita.

Inspired from here

Tuesday, July 1, 2014

Tomato Kadhi/Tamatar Ki Kadhi

Tomatoes - 2 cups, roughly chopped(approximately 3 medium sized)
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Green Chilies - 1/2 tsp, finely chopped
Curry Leaves - 5 to 6
Besan Flour - 1 tbspn
Turmeric Powder - 1/4 tsp
Chili Powder - 1 tsp
Asafoetida - a pinch
Oil - 1 tsp
Salt to taste

For Garnishing;
Coriander Leaves -  1 tbspn, finely chopped

Combine the tomatoes and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Allow it to cool and blend in a mixer to a smooth purée. Keep aside.
Heat the oil in a non-stick pan and add the mustard seeds and cumin seeds.
When the seeds crackle, add the green chili, curry leaves and besan, mix well and saute on a medium flame for 2 minutes. Add the turmeric powder, chili powder, asafoetida and tomato purée along with 1½ cups of water and bring to a boil, while stirring once in between.
Add the salt  and mix well and cook on a medium flame for 2 minutes.
Serve hot garnished with the chopped coriander.

Recipe adapted from Tarla Dalal

Tuesday, June 24, 2014

Gobi Mattar Keema/Gobi and Peas Keema/Gobi Keema/Minced Cauliflower Curry

Serves 4
Grated Cauliflower - 5 cups
Oil/Ghee - 3 tbspns
Onions - 1 cup, finely chopped
Tomato Puree - 1 cup
Green Peas* - 3/4 cup, frozen
Ginger Garlic Paste - 2 tsps
Turmeric -1/4 tsp
Cinnamon - 1 inch
Cloves - 2
Bay Leaf - 1
Cardamom Powder - 1/4 tsp
Red Chili Powder - 2 tsps, or to taste
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 2 tsps
Salt and Pepper to taste
Cilantro - 1 tbspn, finely chopped

*If you are using fresh peas cook it separately.

In a skillet, heat 2 tbspns or oil and saute the cauliflower for around 10 minutes or until it gets toasty and brown. Set aside. 
In the same skillet, add the remaining ghee or oil and fry the cinnamon, cloves and bay leaf for a minute. Add the onions and saute till the onions turn translucent. Now add the ginger garlic paste and saute for 2 minutes. Next add the tomato puree cook for around 5-8 minutes. Add the turmeric, saute for a minute and add about 1-1/4 cups of water. Let it come to a boil. Now add the rest of the spices and cook until it comes together into a thick gravy. Takes around 5-6 minutes. Add the boiled (or frozen) peas and let it cook for another 5 minutes. Close the lid for the flavors and aroma to remain intact. Add the toasted cauliflower and combine well. Keep on medium flame for another 5-6 minutes for the flavors to mingle well. Serve hot, with a garnish of cilantro.

Inspired from here

Linking it to the event "Cooking with Seeds" hosted by  A Bowl of Curry and CWS Event Page

Monday, June 16, 2014

Cabbage Chana Rice

Basmathi Rice - 2 cups, cooked
Cabbage - 1 cup, shredded
Onions - 1/4 cup, thinly sliced
Chana Dal - 1/4 cup, cooked
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Asafoetida - a pinch
Curry Leaves - a few
Whole Dry Red Chilies - 3, broken
Turmeric - a pinch
Lemon Juice - 1/2 tsp
Oil - 1 tsp
Salt - as per taste

For Garnishing;
Cialntro/Coriander - 1 tbspn, chopped

Heat the oil in a non-stick pan, add the mustard seeds and allow them to crackle.
Add the urad dal, asafoetida, curry leaves and dry red chilies and cook for 1 minute till the urad dal turns pink. Add the onions and turmeric powder and cook for another minute.
Add the cabbage, chana dal, salt and 1 tablespoon water and cook over a low flame for 5 minutes or till the cabbage is tender.
Add the rice and lemon juice, mix well and cook covered for a few minutes.
Serve hot garnished with the chopped coriander.

Inspired from Tarla Dalal